Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months)

Ilse Pynaert, Charlotte Armah, Susan Fairweather-Tait, Patrick Kolsteren, John van Camp, Stefaan De Henauw

Research output: Contribution to journalArticle

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Abstract

The Fe solubility test is a commonly used, easy and relatively cheap in vitro tool for predicting Fe bioavailability in food matrices. However, the outcome of a recent field trial comparing the effect on Fe status of Tanzanian infants of processed v. unprocessed complementary foods (CF), with otherwise the same composition, challenged the validity of this test for predicting Fe bioavailability. In the solubility test, significant more soluble Fe was observed in processed compared with unprocessed foods (mean 18.8 (sem 0.21) v. 4.8 (sem 0.23) %; P
Original languageEnglish
Pages (from-to)721-726
Number of pages6
JournalBritish Journal of Nutrition
Volume95
Issue number4
DOIs
Publication statusPublished - Apr 2006

Keywords

  • Biological Availability
  • Caco-2 Cells
  • Digestion
  • Food Analysis
  • Food Handling
  • Humans
  • Infant
  • Infant Food
  • Iron, Dietary
  • Nutritive Value
  • Solubility

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